Lentil Vegetable Pie
75Min
6Servings
480Cal
MediumLevel
Kid friendlyvegetarian
#pie#vegetarian#comfort-food#lentils#vegetables
Equipment
pot
stove
spatula
knife
cutting board
mixing bowl
mixing spoon
rolling pin
baking dish
oven
baking sheet
Ingredients
Filling
brown lentils (dry)
200 g
carrot (diced)
2 piece
onion (diced)
1 piece
celery (diced)
2 stalk
garlic (minced)
3 clove
tomato (diced)
2 piece
spinach (fresh)
100 g
olive oil
30 ml
black pepper
2 g
salt
5 g
Crust & Topping
all-purpose flour
250 g
butter (cold)
125 g
cold water
60 ml
cheddar cheese (grated)
150 g
Instructions
1
Prepare the lentil filling
Sauté vegetables and simmer lentils until tender.
25 minMedium heattimer 20 min
2
Make the pastry dough
Cut butter into flour and form a soft dough.
10 min
3
Assemble and top the pie
Roll out the dough, add filling, sprinkle cheese and cover.
10 min
4
Bake the pie
Bake until golden and bubbling.
30 min190°Ctimer 30 min
Original recipe
Storage
Fridge: 3 days
Freezer: 30 days
Reheat: Oven 180°C for 15 minutes
Cover with foil when reheating to prevent over-browning.
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